Description
Indulge in the rich and aromatic flavors of Slow-Cooked Beef Coconut Curry served with fluffy rice and crispy fries. This comforting dish features tender beef simmered in a creamy coconut milk sauce, infused with fragrant spices. Perfect for family dinners or gatherings, each bite transports you to a tropical paradise, leaving your taste buds dancing with delight.
Ingredients
Scale
- 2 lb beef chuck roast, cut into chunks
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp yellow curry powder
- 1 tbsp fresh ginger, grated
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 cup jasmine rice
- 3 medium Russet potatoes, cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season beef chunks with salt and pepper. In a skillet over medium-high heat, sear beef until browned on all sides (5–7 minutes). Transfer to a slow cooker.
- In the same skillet, sauté chopped onion until translucent (3–4 minutes). Add garlic and ginger; cook until fragrant (1 minute). Stir in coconut milk, vegetable broth, and curry powder; mix well.
- Pour sauce over the beef in the slow cooker. Cover and cook on low for 6–8 hours or high for 4 hours until the beef is tender.
- Prepare rice according to package instructions while the curry cooks.
- Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, salt, and seasoning. Bake on a parchment-lined sheet for 30–35 minutes until golden brown and crispy.
- Serve warm bowls of curry over rice alongside fries.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup of curry with rice and fries (320g)
- Calories: 540
- Sugar: 5g
- Sodium: 390mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg